Blue Mountain Brewery, 9519 Critzer's Shop Road Road, Afton, VA 22920 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Operator tokk corrective action during the inspection on Risk factors viewed out of compliance.
- Critical: Cooling* (corrected on site)
Observation: Steak, bratswaurst, and potaoe salad noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Operator agreed to discard product during the inspection. Has cooling logs to verify coolign methods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the preparation unit cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Operator discarded product found out of temperature and called refrigeration company. Discussed verifying product temperature daily. Operator agreed to use time as a control on the unit until it is repaired.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quatinary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Dishmachine company left test strips during the inspection.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. Operator called and had the machine repaired during the inspection. Reviewed corrective actions with the operator if the machine is not working. Verify the sanitizer level with test strips daily.
|
02/02/2015 | Routine | |
Employee health program in place
No violation noted during this evaluation. | 02/05/2014 | Risk Factor | |
hand sink was cleaned up during inspection, food cooling arrangements were modified to comply with food regulations, solid waste by dumpster was moved into dumpster.
- Critical: Demonstration of Knowledge*
Observation: Persn in charge did not have all the necessary knowledge to manage a safe kitchen.
Correction:
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: hamburger holding over grill at 119 F
Correction: hamburguer discarded
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Hand wash sink by dry storage room was used for purposes other than hand washing begcause it contained food scraps, two knives and a dish cloth
Correction:
|
09/17/2013 | Risk Factor | |
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